Crock Pot Vegetable Barley Soup

• 3 cups water
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) package frozen mixed vegetables
• 1 medium zucchini, quartered lengthwise and sliced
• 2 stalks celery, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 4 ounces tomato sauce (about 1/2 cup)
• 1/3 cup barley
• 4 teaspoons chicken bouillon granules
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 1 dash ground red pepper

1. In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.

water, tomatoes, mixed vegetables, zucchini, stalks celery, carrots, onion, tomato sauce, barley, chicken bouillon granules, dried basil, oregano, ground red pepper

Taken from www.food.com/recipe/crock-pot-vegetable-barley-soup-398554 (may not work)